Name: Chicken and Pesto Crepes
Prep time: 15 min
Cook time: 20 min
Total time: PT-487347H23M53S
Ingredients: For the crepes:; 3/4 cup all-purpose flour; 1 cup milk; 2 large eggs; 1 ½ tbsp melted butter; Pinch of salt; For the filling:; 2 cups cooked shredded chicken (rotisserie or thighs); 1 tbsp olive oil; 1/2 large onion, finely chopped; 1 clove garlic, minced; 3 tbsp basil pesto; 6 oz shredded cheese (Fontina, mozzarella, or Gruyère); Salt and pepper to taste; Optional topping:; Red pepper coulis or balsamic glaze; Chopped fresh basil or scallions

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I whipped up savory Chicken and Pesto Crepes, where tender chicken meets fragrant basil pesto and creamy cheese, all wrapped in delicate homemade crepes. This dish feels elegant yet approachable — perfect for brunch, lunch, or a cozy dinner.

Chicken and Pesto Crepes

Why You’ll Love This Recipe

I love that these crepes come together so easily yet deliver restaurant‑style flavor. The silky crepe pairs beautifully with shredded chicken, bright pesto, and melting cheese — each bite is balanced and satisfying. Plus, I can prepare components ahead and assemble just before serving, which makes entertaining stress‑free and fun.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crepe batter: flour, milk, eggs, a bit of melted butter, salt
Cooked chicken (rotisserie or pan‑cooked and shredded)
Basil pesto (store‑bought or homemade)
Onion and garlic (for sautéing and flavor enhancement)
Shredded cheese (Fontina, mozzarella, or Gruyère)

directions

I start by mixing and cooling the crepe batter—blending flour, milk, eggs, melted butter, and salt, then chilling it for at least 30 minutes for better texture. I cook thin crepes in a lightly oiled non‑stick pan until lightly golden on each side.
While the crepes rest, I sauté finely chopped onion and garlic in olive oil, then stir in shredded chicken, pesto, and some cheese to warm through and meld flavors.
I spread béchamel or decide to use just pesto and chicken—either works beautifully. I spoon the filling down the center of each crepe, sprinkle with shredded cheese, roll them up, and place seam side down in a baking dish.
I bake at 350 °F for about 15–20 minutes until everything is hot and the cheese is bubbly. I sometimes drizzle with balsamic glaze and top with fresh basil or greens before serving.

Servings and timing

This recipe serves 6 people, making 12 crepes filled and baked in a single 13×9 inch dish. Prep time is roughly 15 minutes, cook time for filling and crepes 20 minutes, and baking 15–20 minutes—total is around 35–45 minutes.

Variations

I swap béchamel for ricotta or omit it entirely when I want a lighter filling.
I stir in roasted red peppers or spinach for color and more veggie flavor.
I top each assembled dish with extra pesto, a drizzle of balsamic glaze, or fresh tomatoes and greens for brightness.

storage/reheating

I store leftover crepes covered in the fridge for up to 3 days. To reheat, I gently warm them in the oven or air fryer to preserve crisp edges and melty filling. Microwaving makes them soggy, so I avoid it.

FAQs

How can I make the crepes ahead of time?

I make the batter and cook the crepes in advance, then stack and refrigerate them between sheets of parchment so assembly is quick later.

Can I skip the béchamel sauce?

Absolutely—I often omit it and rely on pesto and cheese alone, especially when I want a lighter, faster version.

What cheese works best here?

I prefer Fontina or Gruyère for their meltiness, but mozzarella or even Parmesan finish it beautifully too.

Can I make this vegetarian?

Yes—just swap chicken for sautéed mushrooms, spinach, or roasted veggies mixed with pesto for a meat‑free variation.

Can this be doubled or halved?

Definitely—I easily adjust the recipe up or down depending on servings needed or ingredients on hand.

Conclusion

I adore making Chicken and Pesto Crepes because they look and taste sophisticated without fuss. With flaky crepes, savory chicken, bright pesto, and melty cheese, this dish is perfect whether I’m feeding friends or enjoying a relaxed meal at home. Let me know if you’d like tips for gluten‑free batter, vegan substitutes, or mini versions for appetizers!